Ingredients:

Directions:

Cut scallops into bite-size pieces and place them in a deep pan and cover with 1 1/2 cups of cold water. Bring to a simmer over medium heat for 5 to 10 minutes, or until scallops turn opaque and can be flaked with a fork. Save scallop stock for use later.

In a large deep pan, on medium heat, add butter and sauté the chopped onion until golden brown. Add potatoes, celery, and 1 1/2 cups of water. Cover and cook on medium heat for 15 minutes, or until potatoes and celery are tender.

Blend flour in small mixing bowl with one half of the milk. Blend until smooth and then add the other half of the milk. Add the flour mixture to the cooked potatoes and celery, then add scallops and scallop stock. Heat to a boiling point but do not boil. Season with salt and pepper. Serve hot in large chowder bowls with big soup spoons.

Tip: A pinch of chopped parsley and paprika makes a nice garnish for the scallop chowder.